Nova Scotia Lobster Stir-Fry
Friday, June 15th, 2012
- 1 can (11.3 oz/320 g) Nova Scotia frozen lobster meat or 2 cups (500 mL) fresh lobster meat
- 1 lb (500 g) spinach fettuccini
- 2 Tbsp (25 mL) olive oil
- 1/2 cup (125 mL) lobster juice*
- 1/4 cup (60 mL) heavy cream**
- 2 tsp (10 mL) cornstarch
- 1/4 cup (60 mL) olive oil
- 1/2 tsp (2 mL) mustard seed
- 1 tsp (5 mL) minced garlic
- 1 red pepper, finely chopped
- 1 cup (250 mL) sliced fresh mushrooms
- 2 Tbsp (25 mL) lemon juice
- 1/4 cup (60 mL) chopped, fresh parsley
Defrost lobster in refrigerator overnight; drain, reserving lobster juice. Remove whole claws for garnish. Cut remaining lobster in chunks. Cook fettuccini according to package directions; drain. Toss with olive oil and keep warm. Combine lobster juice and cream. Stir in cornstarch with fork. Set aside until needed, stirring again immediately before adding to main dish.
Heat oil until smoking in a wok or large frying pan with cover. Add mustard seed and immediately cover, as seeds pop vigorously. Shake pan for 20 to 30 seconds or until popping ceases. Lower heat, add garlic and sautÃ© for one minute. Add red pepper, mushrooms, and lemon juice; stir-fry for two minutes. Add parsley, lobster, and lobster juice mixture stir gently until lobster is heated through. Spoon over fettuccini and decorate with lobster claws.
Makes approx four to six main-course servings.
*Or use fish stock or chicken broth.
**For a lighter dish, milk or yogurt may be substituted for cream, or cream may be omitted.